What should I pay attention to when buying food boards and how to disinfect them?
First, what should I pay attention to when buying food boards?
1. Common chopping boards on the market are made of bamboo, wood, plastic and other materials. Qualified bamboo chopping boards should be made of natural plants, which are relatively strong and not easy to crack and slag, and dirt is not easy to plug in gaps, which is relatively clean and convenient to clean. Because the bamboo chopping board is easy to air dry, not easy to mildew and has no odor, it is a good choice. The fly in the ointment is that bamboo chopping boards are mostly spliced because of their insufficient thickness, so they can't stand heavy blows when used, so they are best used to cut vegetables or fruits, not meat.
2. The wooden chopping board is thick and tough, which is more suitable for cutting meat or some hard food. However, in use, it is easy to chop out the wood residue, mix it with meat dishes and eat it into the body, which is harmful to the health after a long time. In addition, the wood chopping block is used for a long time, and the cut marks are easy to accumulate scale and difficult to clean, while some wood, such as poplar, is easy to crack and is more likely to breed bacteria after repeated use. Because the wooden chopping board has strong water absorption, it is not easy to dry. If left in a humid environment for a long time, it is easy to get moldy and lead to intestinal diseases. Therefore, it is best to soak the wooden chopping board in vegetable oil for 2 hours before use, so it is not easy to crack. When buying food boards, you must choose reliable wood. Cutting boards made of ginkgo, acacia, birch or willow are better.
3. There is also natural rubber wood chopping block, which is made of natural rubber wood. Moderate hardness, not easy to hurt the knife, deformation, burst; Will not produce sawdust when used; Moisture-proof and mildew-proof; Natural sterilization, easy to clean; Tough and heavy, elegant and durable, it can be considered.
4. Plastic chopping boards are mostly made of polypropylene and polyethylene. It is not suitable to cut some greasy food, otherwise it is not easy to clean. Plastic chopping boards are not resistant to high temperatures, and hot things are easily deformed when cut on them. Some chopping boards contain plasticizers such as lead and cadmium, which may even cause cancer after long-term use. Moreover, some rough plastic chopping boards are easy to be cut into pieces and enter the body with food, causing damage to liver and kidney.
Second, how to disinfect the chopping block?
1. Washing, ironing and disinfection: firstly, clean the surface and gaps of the chopping board with a hard brush and clean water, and then rinse it with boiling water at 100℃.
2, sunshine disinfection: ultraviolet rays in the sun have the effect of killing bacteria. When not in use, the cutting board should be exposed to the sun, which can not only sterilize, but also dry the cutting board and reduce the reproduction of germs.
3, vinegar disinfection: cut the fish chopping board, sprinkle some vinegar on the line, put it in the sun to dry, and then wash it with water, there will be no fishy smell.
4. Sprinkle salt for disinfection: After using the cutting board every time, scrape off the residue on the board with a knife, and sprinkle a layer of salt on the board every 6-7 days, which can not only sterilize but also prevent the cutting board from cracking.
5, onion ginger disinfection: the chopping board has been used for a long time, which will produce a strange smell. Wipe the chopping board with raw onion or ginger, then rinse it with hot water and brush it with a brush, and the strange smell will disappear.
This is the meat on the chopping block. As a daily product, chopping block should not only choose the brand with excellent quality, but also be carefully cared for in daily use. This way, the chopping block at home can be used comfortably for a long time.